Recipe – Beer battered hake and chips
Here’s a beer battered hake and chips. Absolutely unreal and super easy. Listen to that crunch. Thank you to the ‘Provider II’ who landed this unreal bit of fish!
Serves: 2 people
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
2x 200g Fillets of hake
100g Plain Flour + more for dusting
1 tsp Cayenne Pepper
1 tbsp chopped Dill
1 330ml Bottle of Pale Ale
Salt & Pepper
2 Medium Potatoes
1 Litre Vegetable Oil
1. Carefully trim the skin off the hake fillets, then season on all sides with salt & Pepper. Cover the fillets in flour, shake off any excess, then set aside.
2. In a bowl, mix 100g of sieved plain white flour with the cayenne, dill, salt and pepper. Slowly pour in the pale ale in small quantities, whilst whisking constantly. Once you reach the consistency of double cream. Set aside.
3. Cut the potatoes into chunky sized chips. Add them to a pot of boiling water and boil for 6 minutes. Pour out into a collander and let steam.
4. Fill a dutch oven with the vegetable oil, then heat up to a medium heat. Gently drop the chips in and fry till crispy. Remove and place on a baking tray. Season generously with salt and pepper, then place in the oven at 100C to stay warm.
5. Submerge the fish in the batter, then carefully remove the fish from the bowl and let the excess batter drop off. Place the fish in the oil carefully, always placing away from you. Fry for 8-10 minutes until its golden brown. Take the fish out of the oil and let dry on a paper towel. Give the fish a sprinkling of sea salt, then serve with the chips, a sprinkling of parsley and a side of tartar sauce.